2,4-Decadienal
- Formula: C10H16O
- Molecular weight: 152.2334
- IUPAC Standard InChIKey: JZQKTMZYLHNFPL-UHFFFAOYSA-N
- CAS Registry Number: 2363-88-4
- Chemical structure:
This structure is also available as a 2d Mol file or as a computed 3d SD file
The 3d structure may be viewed using Java or Javascript. - Species with the same structure:
- Stereoisomers:
- Other names: Deca-2,4-dienal
- Information on this page:
- Other data available:
- Options:
Normal alkane RI, non-polar column, custom temperature program
Go To: Top, References, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | HP-5 | HP-1 | HP-5 | HP-1 | DB-5 |
Column length (m) | 50. | 50. | 30. | 25. | 50. |
Carrier gas | Helium | He | He | ||
Substrate | |||||
Column diameter (mm) | 0.32 | 0.2 | 0.32 | 0.2 | 0.32 |
Phase thickness (μm) | 1.05 | 0.33 | 0.25 | 0.11 | 1.05 |
Program | not specified | 40C(2min) => 2C/min => 200C => 15C/min => 250C (30min) | 40 0C (2 min) 110 0C (2 min) 3 0C/min -> 170 0C (2 min) 4 0C/min -> 220 0C (2 min) 10 0C/min -> 260 0C (5 min) | 35C(3min) => 4C/min => 190C => 30C/min => 225C(3min) | 40C(10min) => 5C/min => 200C => 20C/min => 250C (5min) |
I | 1262. | 1290. | 1280. | 1290. | 1331. |
Reference | Pugliese, Sirtori, et al., 2009 | Barra, Baldovini, et al., 2007 | Dou, Li, et al., 2007 | Carpino, Mallia, et al., 2004 | Garcia-Estaban, Ansorena, et al., 2004 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | RTX-5 MS | HP-5MS | DB-5 | HP-5 | Methyl Silicone |
Column length (m) | 60. | 30. | 30. | 50. | |
Carrier gas | He | He | He | ||
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.53 | 0.32 | |
Phase thickness (μm) | 0.5 | 0.25 | 1. | 0.52 | |
Program | 35C (3min) => 10C/min => 50C => 4C/min => 200C => 50C/min => 250C (10min) | 40C (10min) => 3C/min => 120C => 10C/min => 250C (5min) | -40C(10min) => 70C/min => 40C(5min) => 3C/min => 180C => 6C/min => 280C(5min) | 35 0C 10 0C/min -> 200 0C (20 min) 5 0C/min -> 230 0C (50 min) | not specified |
I | 1331. | 1318. | 1328. | 1317. | 1275. |
Reference | Machiels and Istasse, 2003 | Ansorena, Gimeno, et al., 2001 | Young and Baumeister, 1999 | Timón, Ventanas, et al., 1998 | Misharina, 1995 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary |
---|---|---|
Active phase | Methyl Silicone | SE-54 |
Column length (m) | 50. | |
Carrier gas | ||
Substrate | ||
Column diameter (mm) | 0.32 | |
Phase thickness (μm) | ||
Program | not specified | 35C(5min) => 8C/min => 200C => 2C/min => 250C |
I | 1290. | 1325. |
Reference | Misharina, 1995 | Suzuki and Bailey, 1985 |
Comment | MSDC-RI | MSDC-RI |
References
Go To: Top, Normal alkane RI, non-polar column, custom temperature program, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Pugliese, Sirtori, et al., 2009
Pugliese, C.; Sirtori, F.; Ruiz, J.; Martin, D.; Parenti, S.; Franci, O.,
Effect of pasture on chestnut or acorn on fatty acid composition and aromatic profile of fat of China Senece dry-cured ham,
Gracas y Aceites, 2009, 60, 3, 271-276, https://doi.org/10.3989/gya.130208
. [all data]
Barra, Baldovini, et al., 2007
Barra, A.; Baldovini, N.; Loiseau, A.-M.; Albino, L.; Lesecq, C.; Cuvelier, L.L.,
Chemical analysis of French beans (Phaseolus vulgaris L.) by headspace solid phase microextraction (HS-SPME) and simultaneous distillation/extraction (SDE),
Food Chem., 2007, 101, 3, 1279-1284, https://doi.org/10.1016/j.foodchem.2005.12.027
. [all data]
Dou, Li, et al., 2007
Dou, H.-L.; Li, C.-M.; Gu, H.-F.; Hao, J.-F.,
Comparative analysis on aromatic components of green tea and fresh green tea beverage using HS-SPME/GC-MS/GC-olfactometry/RI methods,
Journal of Tea Science, 2007, 27, 1, 51-60. [all data]
Carpino, Mallia, et al., 2004
Carpino, S.; Mallia, S.; La Terra, S.; Melilli, C.; Licitra, G.; Acree, T.E.; Barbano, D.M.; van Soest, P.J.,
Composition and aroma compounds of ragusano cheese: native pasture and total mixed rations,
J. Dairy Sci., 2004, 87, 4, 816-830, https://doi.org/10.3168/jds.S0022-0302(04)73226-9
. [all data]
Garcia-Estaban, Ansorena, et al., 2004
Garcia-Estaban, M.; Ansorena, D.; Astiasarán, I.; Ruiz, J.,
Study of the effect of different fiber coatings and extraction conditions on dry cured ham volatile compounds extracted by solid-phase microextraction (SPME),
Talanta, 2004, 64, 2, 458-466, https://doi.org/10.1016/j.talanta.2004.03.007
. [all data]
Machiels and Istasse, 2003
Machiels, D.; Istasse, L.,
Evaluation of two commercial solid-phase microextraction fibres for the analysis of target aroma compounds in cooked beef meat,
Talanta, 2003, 61, 4, 529-537, https://doi.org/10.1016/S0039-9140(03)00319-9
. [all data]
Ansorena, Gimeno, et al., 2001
Ansorena, D.; Gimeno, O.; Astiasarán, I.; Bello, J.,
Analysis of volatile compounds by GC-MS of a dry fermented sausage: chorizo de Pamplona,
Food Res. Int., 2001, 34, 1, 67-75, https://doi.org/10.1016/S0963-9969(00)00133-2
. [all data]
Young and Baumeister, 1999
Young, O.A.; Baumeister, B.M.B.,
The effect of diet on the flavour of cooked beef and the odour compounds in beef fat,
N.Z. J. Agric. Res., 1999, 42, 3, 297-304, https://doi.org/10.1080/00288233.1999.9513379
. [all data]
Timón, Ventanas, et al., 1998
Timón, M.L.; Ventanas, J.; Martín, L.; Tejeda, J.F.; García, C.,
Volatile compounds in supercritical carbon dioxide extracts of Iberian ham,
J. Agric. Food Chem., 1998, 46, 12, 5143-5150, https://doi.org/10.1021/jf980652v
. [all data]
Misharina, 1995
Misharina, T.A.,
Sorption regularities of sulfur- and oxygen-containing compounds in chromatography and their application in identification of volatile organic compounds, Diss. degree of Dr. Sci. (Chemistry), 1995, 52. [all data]
Suzuki and Bailey, 1985
Suzuki, J.; Bailey, M.E.,
Direct sampling capillary GLC analysis of flavor volatiles from ovine fat,
J. Agric. Food Chem., 1985, 33, 3, 343-347, https://doi.org/10.1021/jf00063a006
. [all data]
Notes
Go To: Top, Normal alkane RI, non-polar column, custom temperature program, References
- Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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